Barbecue Chicken Hoecakes with Vinegar Slaw

Chef Art Smith gives chicken a
southern twist: First he smokes it, then he shreds it
and coats it in a brown sugar and coffee barbecue
sauce. And he serves this chicken over hoecakes,
which, as the menu puts it, are sweet cornmeal
griddle cakes "traditionally cooked after a hard
day's work on the farm."

For hoecakes:
Preheat oven to 300°F. Mix
first 5 ingredients in medium bowl. Add 1
cup water and melted butter and whisk until
well blended. Heat griddle or large nonstick
skillet over medium-high heat. Brush with
additional melted butter. Working in batches,
pour batter by 1/4 cupfuls onto griddle. Using
back of spoon, immediately spread batter for
each cake into oval shape about 4x21/2 inches;
cook until bottom is golden brown, about
2 minutes. Turn cakes over and cook until
bottoms are golden brown, 1 to 2 minutes
longer. Place hoecakes on baking sheet and
transfer to oven to keep warm while making
remaining cakes. Place 2 hoecakes on each
of 6 plates; sprinkle 1 tablespoon cheddar
cheese over each cake. Top each with warm
chicken in barbecue sauce. Spoon Vinegar
Slaw atop chicken and serve.

Recent Review

It was amazingly delicious! I didn´t make the recipe quite as it was... instead of fennel bulb, I used cabbage and bell pepper... I left the cabbage some time in boiling water, without letting it become to soft. Instead of coffee in the barbecue, because I like more classy flavors, I used some Worcestershire sauce and a little bit of ketchup... the flavor was amazing!! and I added some more flour and milk to the batter, because, suddenly, I had more guests! it was delicious anyway! It was a great idea for a tasty, different and fun supper!